Open pumpkin ravioli with Achel blue crumble, parsley sauce and Yka Leaves

Ingredients

(For 4 portions)

Tartare:

Take a piece of pumpkin and peel it. Using a mandolin, make fine long strips of about 14 cm by 4 cm, 3 per person. Finely chop the less beautiful pumpkin pieces into a tartare. Also peel and finely chop the shallot.
Simmer shallot and pumpkin tartare now gently with a dash of olive oil without coloring.
Season well with black pepper, sea salt and some mace powder. Now chop a branch of curly parsley and mix into the tartare.

Ravioli:

Briefly cook the 12 slices of pumpkin in boiling water with sea salt (about 30 seconds) and transfer to a towel or kitchen paper.

Sauce:

Wash a handful of curly parsley and drop briefly into the warm cooking water from the pumpkin. Let it boil for a while and scoop out with the help of a slotted spoon.
Mix the parsley with a good splash of cooking water and olive oil. Good seasoning with sea salt and black pepper. You now get a spicy smooth green sauce.

To finish off:

Preheat plates. Put together 3 raviolis on each plate by filling each pumpkin belt with a spoonful of warm tartare. Now spread some green sauce over the plates, crumble some blue cheese, drizzle some olive oil and finish with the Yka leafs.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes
Techniques: veggies
Plate: Wild Grey Plate